Ingredients
-
1
-
2
-
6
-
-
-
1
-
1
-
1
-
3
-
1
-
1
-
1
-
2
-
2
-
Directions
South African Boboejie/Bobotie, From Food for Thought, Favorite Recipes of Morristown-Beard School There are no eggs or milk in this recipe but there is butter Serve over rice with a green salad on the side , Good flavor used a mango ginger chutney and red wine vinegar I added lots of minced garlic to the onions becuase my family loves garlic used diced tomatoes instead of stewed and some tumeric instead of pepper With 88% lean beef, half the butter was plenty Since I had extra time for the first part, used more beef stock and added the tomato sauce to the meat and let it simmer longer before I started on the second saucepan (omitting the tomato sauce) And just for fun I added a dash of garam marsala I wonder what it would be like with balsamic vinegar , Good flavor used a mango ginger chutney and red wine vinegar I added lots of minced garlic to the onions becuase my family loves garlic used diced tomatoes instead of stewed and some tumeric instead of pepper With 88% lean beef, half the butter was plenty Since I had extra time for the first part, used more beef stock and added the tomato sauce to the meat and let it simmer longer before I started on the second saucepan (omitting the tomato sauce) And just for fun I added a dash of garam marsala I wonder what it would be like with balsamic vinegar
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Steps
|
1
Done
|
In a Large Saucepan, Saute One One Chopped Onion in 3 Tablespoons Butter Until Translucent. |
|
2
Done
|
Add the Ground Beef, Salt and Pepper and Saute Until Meat Is No Longer Pink. |
|
3
Done
|
Add the Gravy Powder, Bay Leaf, and Beef Stock. |
|
4
Done
|
Braise While Working on Next Step. |
|
5
Done
|
in Another Saucepan, Brown Remaining Onion in Remaining Butter and Then Add Curry, Tomato Sauce, Stewed Tomatoes, Apricot Jam, Vinegar and Chutney. |
|
6
Done
|
Merge the Ingredients from the 2 Pans Into One Saucepan and Continue to Cook Until the Sauce Has Reduced to a Stew Consistency (about 15-20 Minutes). |
